Cobb Salad

Simple Chicken Cobb Salad with the best natively constructed Cobb Salad Dressing! This protein-stuffed plate of mixed greens is a dinner in itself stacked with fresh lettuce, succulent tomatoes, chicken, bacon, bubbled eggs, smooth avocado and disintegrated blue cheddar.

You will need the simple Balsamic Vinaigrette on the entirety of your servings of mixed greens. Watch the video instructional exercise underneath and you will long for it.

The first Cobb Salad was created by Bob Cobb in 1937 for his Brown Derby Restaurant in Los Angeles. It has become a renowned American dish and is like a Chef’s Salad. It begins with a bed of green lettuce with lines of fixings orchestrated over the top simply as we did in our Salmon Cobb Salad, and it is presented with a vinaigrette.

Cobb Salad

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Recipe by natashaskitchenCourse: SaladsCuisine: AmericanDifficulty: Easy


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the Cobb salad is a world-famous American dish. Here’s a fresh take, with all the original appeal and an extra special presentation.


  • 6 oz bacon (6 slices) chopped and browned

  • 1 head head romaine lettuce 5 cups chopped, rinsed and dried

  • 2 cooked chicken breasts from a cooked chicken

  • 1 hard-boiled eggs

  • 1 large avocado sliced

  • 1 cup cherry tomatoes halved

  • 1/2 cup red onion thinly sliced

  • 1/2 cup blue cheese crumbled (or feta cheese)

  • 2 Tbsp parsley finely chopped

  • Cobb Salad Dressing:
  • 3 Tbsp balsamic vinegar

  • 1 Tbsp dijon mustard

  • 1 garlic clove pressed or finely minced

  • 1/3 cup extra virgin olive oil

  • 1/4 tsp salt

  • 1/8 tsp black pepper


  • Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and quarter.
  • Chop, rinse and spin dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.
  • Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.


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